Shortcrust biscuit base Milk Tart

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Name: Milk Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: South Africa
Ingredients: 400 grams Shortcrust biscuits crushed; 200 grams Butter melted; 1 litre Milk; 375 ml Castor Sugar; 2.5 ml vanilla essence; 1 stick Cinnamon stick; 125 ml All purpose flour; 60 ml Cornflour; 10 ml Custard powder; 1 pinch Salt; 3 large Eggs Seperated; 80 ml Water; 60 grams Butter; 10 ml Ground cinnamon

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INGREDIENTS

Base
400 grams Shortcrust biscuits ; crushed
200 grams Butter ; melted
Filling
1 litre Milk
375 ml Castor Sugar
2.5 ml vanilla essence
1 stick Cinnamon stick
125 ml All purpose flour
60 ml Cornflour
10 ml Custard powder
1 pinch Salt
3 large Eggs ; Seperated
80 ml Water
60 grams Butter
10 ml Ground cinnamon

INSTRUCTIONS

Preheat the oven to 180 °C and grease a loose bottom cake tin.

Crust, In a blender blend the biscuits to fine crumbs, add the butter and blend until the crumbs are well coated. Line the tin with the biscuit crumble and bake for 5 minutes.

Filling, In a deep saucepan, heat the milk, half the castor sugar, vanilla and cinnamon stick until warm but not boiling. Sift the dry ingredients into a large mixing bowl.

In another mixing bowl whisk the egg yolks, water and the remaining castor sugar until pale and light. Add the dry ingredients to the egg mixture, add the milk mixture to the egg and flour mixture and whisk until smooth.

Return the mixture to the pan on medium heat. Add the butter and stir until thick. Remove the cinnamon stick then whisk the egg whites until soft peaks form and fold into the milk mixture.

Fold the custard into the crust and bake for 30 minutes or until cooked in the centre. Dust with cinnamon before serving.

NOTES

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Milk Tart

Base
400 grams Shortcrust biscuits crushed
200 grams Butter melted
 Filling
1 litre Milk
375 ml Castor Sugar
2.5 ml vanilla essence
1 stick Cinnamon stick
125 ml All purpose flour
60 ml Cornflour
10 ml Custard powder
1 pinch Salt
3 large Eggs Seperated
80 ml Water
60 grams Butter
10 ml Ground cinnamon

Preheat the oven to 180 °C and grease a loose bottom cake tin.

Crust, In a blender blend the biscuits to fine crumbs, add the butter and blend until the crumbs are well coated. Line the tin with the biscuit crumble and bake for 5 minutes.

Filling, In a deep saucepan, heat the milk, half the castor sugar, vanilla and cinnamon stick until warm but not boiling. Sift the dry ingredients into a large mixing bowl.

Return the mixture to the pan on medium heat. Add the butter and stir until thick. Remove the cinnamon stick then whisk the egg whites until soft peaks form and fold into the milk mixture.

Fold the custard into the crust and bake for 30 minutes or until cooked in the centre. Dust with cinnamon before serving.

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Nutrition

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Serving Size: 1 Serving (708g)
Recipe Makes: 6 Servings

Calories: 660
Calories from Fat: 605 (92%)

Amt Per Serving		% DV

	Total Fat 67.2g	90 %
	Saturated Fat 40.9g	205 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 3g
Cholesterol 376.3mg		116 %
Sodium 512.8mg		18 %
Potassium 90.1mg		2 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 9.3g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 660

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